Preheat oven to 350°. Spray a 9-inch square baking pan with baking spray with flour. Line pan with parchment paper, letting excess extend over sides of pan.
For swirl: In a medium bowl, beat cream cheese and sugar with a mixer at medium speed until creamy. Beat in egg and vanilla until combined.
For batter: In a large microwave-safe bowl, heat chocolate and butter on high in 30-second intervals, stirring between each, until melted and smooth (about 2 minutes total). Whisk in sugar, eggs, and extracts.
In a small bowl, whisk together flour, baking powder, and salt. Whisk flour mixture into chocolate mixture until combined. Spread three-fourths of batter into prepared pan. Dollop swirl mixture onto batter. Spoon remaining batter by tablespoonfuls onto swirl. Gently swirl layers together with a knife.
Bake until a wooden pick inserted in center comes out clean, 30 to 35 minutes. Let cool completely in pan on a wire rack. Using excess parchment as handles, remove from pan, and cut into squares. Garnish with peppermint, if desired. Store in an airtight container for up to 3 days.
Notes
Baking Tip: For a fun change that still keeps minty flavor, swap the crushed hard peppermint garnish for chopped soft chocolate mint patties.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/cream-cheese-peppermint-brownies-recipe/